Tuesday, July 25, 2006

Sunday afternoon. A dragging Blognut steps into Joe for an iced coffee and an Amy Sedaris cupcake. While the actress/comedian regularly peddles her famous cakes at Joe, there is no telling when she'll actually bring some by – "None today," says the girl behind the counter. She operates on her own baking schedule. But atop the counter we notice something far more desirable than any celebrity-made edible – a plate of Mark Israel's unmistakable yeast doughnuts.

Israel's renowned Lower East Side Nut factory, The Doughnut Plant, has been covered extensively on the pages of Blognut, and is most certainly one of our local favorites. However, there is something extraordinary about accidentally happening upon a Doughnut Plant offering that is beyond description – a feeling of ecstatic surprise with only one conclusion – the immediate purchase and consumption of a Nut. We go for the lavender glazed.

Just like all of the Plant's yeast-raised doughnuts, this one is of perfect consistency - light, airy, and slightly chewy, as if the offspring of a standard yeast Nut and a freshly-boiled bagel. The glaze is accented by scattered lavender pedals imparting both external beauty and a slight floral taste which at no point is too flowery (initially, we feared a gustatory repeat of the time we once downed a fistful of mom's potpourri as a child). We happily finish our Nut and wash it down with a refreshing Joe iced tea, once again satisfied by the fruits of the Doughnut Plant.

Tuesday, July 18, 2006

This past Saturday, Blognut had the pleasure of attending Verplanck, New York's Italian Feast of Our Lady of Mt. Carmel. Essentially a county fair with more gold chains and no farm animals, the Feast brings together thousands of Italian Americans to ride Ferris wheels, carouse with friends and family, and drink Budweisers two at a time out of plastic cups. While we did find ourselves enjoying all that the Feast had to offer ($15 and 8 out of 9 popped balloons won us a stuffed, yellow cat made out of a radioactive plastic material), our true intentions were clear – we must find a zeppola (plural: zeppole).

Wikipedia defines Zeppole (also called St. Joseph's Day Cakes) as "a form of light, deep-fried doughnuts in Neapolitan Italian cuisine – slightly larger than doughnut holes, and topped with powdered sugar or filled with custard, jelly, or cannoli filling, traditionally served on St. Joseph's Day (March 19). Blognut defines zeppole as "fried balls of dough."